Einkorn Tortillas, Fresh and Delicious

Posted September 21, 2012 by Julie Koyle
Healthy, fresh and very delicious, these gourmet einkorn tortillas are very simple to make and go well with everything.



  • 6-8 cups Freshly Milled Einkorn Flour Approximate
  • 1 tablespoon Sea Salt
  • 1 1/2 cups Hot Tap Water As hot as tap water will get
  • 1 cup Melted coconut oil


1. In a mixer, combine water, coconut oil, salt, and 3 cups of einkorn flour. Mix thoroughly. While mixing, gradually add more flour (3-5 cups) until dough sticks to itself and is soft but not sticky. The amount of flour depends on how settled your flour is, so just pay attention to consistency. Err on the side of a little wet. Being a little wet is preferable to too dry

Example of Consistency






2. Divide the dough in however many tortillas you want. This  batch will make sixteen tortillas the size for wraps and more for smaller things like tacos.

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3. Roll out on floured surface with rolling pin until very thin. See pictures below for example. (If you have a tortilla press, you may use that. We don’t use one anymore, but you may look at our previous tortilla article to see what we did in the past.)

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4. Cook on hot skillet.







5. Enjoy with all your favorite wrap, taco, and burrito recipes!

A word of caution: Einkorn tortillas tend to dry out. They’re best fresh. However, if you do wish to store them in the refrigerator, make sure to cover them well.


19 thoughts on “Einkorn Tortillas, Fresh and Delicious

    1. admin

      Claudia, I don’t have a recipe for just 2. I recommend that you make the full recipe then free what you don’t eat but freeze it prior to cooking it on the skillet.

  1. Daniel

    I was wondering if you had an estimation on the shelf life of these great looking tortillas, is it recommended to freeze the day of making them or can they be bagged and last for a few days?


  2. Jay McCloskey

    I have the cast iron tortilla press you show on your website. You say to heat the press for 8 minutes before pressing the tortillas. Is is heated on the stove top, and to what temp?

    Is this necessary to make them press properly? I’ve never used Einkorn flour for making Tortillas, but also have never heated the press.

    1. admin

      If you feel it needs more flour, you probably just need to use less water (instead of more flour). Even then, it will be sticky compared with modern wheat dough.

    1. admin

      Cook time depends on heat source and type. Cook them until they brown slightly but not so long that they turn into crackers or get too dark.

  3. Nikki deLUXE

    I just made these. I took a shortcut and used the flour, but I must say that they were DELICIOUS. I needed about 1/3 cup more flour than indicated, and because I don’t have a tortilla press, I needed more flour for rolling out the dough. Regardless, they came out great. I used butter which worked wonderfully, but I just had some beef tallow delivered so I can’t wait to make another batch with this grass-fed fat. THANK YOU for a great recipe. This will now be my standard “bread” for the house.

  4. John Willis

    I do not have a press because I was led to believe the presses were only for corn and that the flour ones were rolled out very thin with a rolling pin. What is the answer? And if a press is useful, which model is best?

    1. admin

      A press is much easier than a rolling pin but either works. You can find cast iron presses on amazon. There is an electrical one but it doesn’t last long.

    1. Admin

      Olga, We have not tried that, but we’re pretty sure it would work. You would use the same amount. It may slightly alter the flavor but should be just fine.


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